Vegan Pumpkin Spice Ice Cream

I'm not a vegan, [I just pretend to be healthy], but I am in love with vegan ice cream. This is a recipe I whipped up for the best pumpkin spice ice cream I'm pretty sure I've ever had. And the best part is, you don't even need an ice cream maker! This is perfect to satisfy your pumpkin spice addictions. 

Vegan Pumpkin Spice Ice Cream Recipe:

Prep to table time: 4 hours
Servings: 3-4
Note: You'll need a high-quality blender for this recipe

Ingredients:

• 1 14oz can coconut cream [let sit in freezer for 1 1/2 - 2 hours]
• 1 1/4 cups pitted dates
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 cup Trader Joe's Pumpkin Spice Chai Tea Latte Mix

1. Soak the dates in warm water for about 10 minutes. After they've soaked, puree the dates in a food processor with a tablespoon of warm water until they're smooth.
2. Add the can of coconut cream, that's been sitting in the freezer for at least an hour and a half, the vanilla, the pumpkin spice powder, and the salt into the blender and blend until the ingredients are well mixed. 
3. Add the dates to the coconut pumpkin mixture in the blender and blend until the mix is smooth and creamy. Optional: For texture, mix in a cup of walnuts, pecans, white chocolate chips, or graham crackers. 
4. Pour the mixture into a loaf pan, or another small pan with a similar shape, and freeze it for three to four hours. Remove the ice cream five to ten minutes before you serve it, and enjoy.